sustainable living at our farm, inn & cooking school in Le Marche, Italy

Monday, June 9

Wild Cherry Liquor from Le Marche, Visciolino

A thriving local tradition in Le
Marche is making homemade liquors/liqueurs to be served after dinner as a digestivo. Using pure alcohol or grappa infused
with fruits & herbs such as visciolino (wild cherry), nocino
(walnut vanilla), brugnolino (wild plum/sloe) & many more!

Visciole is a tart wild cherry found in abundance in the Candigliano Valley of Northern Le Marche and its leaves make the most delicious & delicate after dinner cherry digestivo.Visciolino is made with 100 leaves of the cherry tree + 10 leaves from a peach tree along with red wine, sugar & pure alcohol. The recipe below is
simple & passed to me by our dear neighbor Mama Mochi, traditionally
made at the end of May/early June.